Sustainable

Gooseberry, citrus peel and white tropical fruit open with a lively herbal lift. The palate is juicy and expressive, combining mango and passion fruit with a clear mineral line and bright acidity. Fresh citrus and white flowers carry the long finish, making this an easy match for goat cheese, green vegetables or simply prepared seafood.

Fresh herbs, passionfruit and mandarin shape the aroma. Pure fruit and bright acidity lead into a complex, mineral finish. Fruit from the Awatere and Wairau valleys was harvested from March 26 to April 13. Individual parcels were fermented separately with selected yeasts during a long, cool fermentation. The wine is vegan and made from sustainably grown grapes, with 12.5 percent alcohol.

Stone fruit and lime are joined by fresh natural acidity and a light dusting of spice. The wine is dry, fresh and aromatically lifted. Riesling grows on the Roter Hang, where red slate, proximity to the Rhine, southeast-facing steep slopes and sun exposure support ripening. The bottling comes from Rheinhessen and is classified as sustainably farmed.

Medium-bodied and pale yellow, with citrus, green apple, pear and tropical-fruit aromas and flavours. Lemon zest and tight mineral character appear in a refreshing finish. The Chardonnay comes from Lodi and spends five months in new French oak. Alcohol is thirteen and a half percent. The fruit is drawn from sustainably farmed vineyards, where cover crops, drip irrigation and organic materials are among the vineyard practices.

Bright citrus and red apple aromas carry vanilla and butterscotch notes. The palate adds fresh pear and lively tropical fruit in a soft, medium-bodied profile. Crisp acidity, bright fruit and subtle oak remain in balance. The grapes come from sustainably certified estate vineyards in northern Monterey County. Whole clusters are pressed, cold-fermented in stainless steel and aged in French oak for eight months.

Medium yellow-green colour shows silver reflections. Delicate herbal spice, yellow pear, fresh orange zest and tobacco nuances appear with white orchard fruit. The medium-bodied palate includes subtle sweetness and integrated acidity; floral honey is present in the finish. Grüner Veltliner from Weinviertel contains twelve-point-five percent alcohol and spends six months in stainless steel. It is certified Sustainable Austria and vegan.

Ripe peach, nectarine and citrus appear with vanilla and subtle spice from oak. The palate is rich and full-bodied, with a creamy texture and fresh acidity. Fermentation takes place in a combination of oak barrels and stainless-steel tanks. Chardonnay from Hawke’s Bay accounts for the entire blend. The wine contains thirteen-point-five percent alcohol and carries Sustainable Winegrowing New Zealand certification.